Pork Teriyaki Meatballs with Carrots, Zucchini & Rice

🥘 Ingredients

• ginger
  1 piece
• ground pork
  12 oz
• jasmine rice
  1¼ cups
• lime
  1 piece
• panko breadcrumbs
  ¼ cup
• pepper
  1 tsp
• salt
  1 tsp
• scallions
  3 pieces
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• shredded carrots
  1 c
• sriracha
  1 unit
• teriyaki sauce
  ¼ cup
• vegetable oil
  3 tbsp
• water
  1¼ cups
• zucchini
  2 pieces

🍳 Cookware

• medium bowl
• small pot
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Peel and mince ginger until you have 1 tbsp. Quarter lime . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 2 pieces, ginger: 1 piece, lime: 1 piece, scallions: 3 pieces
2. 

   2

   In a medium bowl , combine ground pork , panko breadcrumbs , minced ginger, scallion whites, 1 tbsp teriyaki sauce , ½ tsp salt , and pepper . Mix until just combined, then form into 1-inch balls. In a small pot , combine jasmine rice , 1¼ cups water , and a big pinch of salt. Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   ground pork: 12 oz, panko breadcrumbs: ¼ cup, teriyaki sauce: ¼ cup, salt: 1 tsp, pepper: 1 tsp, jasmine rice: 1¼ cups, water: 1¼ cups
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender ⏱️ 4 minutes . Turn off heat and transfer to a second medium bowl .

   vegetable oil: 3 tbsp
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add shredded carrots and season with salt and pepper. Cook, stirring, until tender ⏱️ 3 minutes . Transfer to the bowl with zucchini and toss with half the sesame oil . Heat a large drizzle of oil in the same pan over medium-high heat. Add meatballs and cook, turning, until browned all over ⏱️ 4 minutes .

   shredded carrots: 1 c, sesame oil: 2 tbsp
5. 

   5

   Add the remaining teriyaki sauce to the pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium-low. If your pan does not have a lid, cover with aluminum foil. Simmer until meatballs are cooked through ⏱️ 5 minutes . Turn off heat.
6. 

   6

   Fluff rice with a fork and stir in the remaining sesame oil and a squeeze of lime juice to taste. Divide rice between plates. Top with veggies and meatballs, then drizzle with remaining sauce and sriracha to taste. Sprinkle with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.

   sriracha: 1 unit, sesame seeds: 1 tbsp